Biopolymer Packaging Materials for Food Shelf-Life Prolongation

Popović, Senka; Lazić, Vera; Hromiš, Nevena; Šuput, Danijela; Булут, Сандра

doi:10.1016/b978-0-12-811449-0.00008-6

Cited by 52 publications

(49 citation statements)

References 235 publications

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“…One of possible utilizations of biopolymers extracted from biomass is production of natural, biodegradable, or even edible packaging (Popović et al, 2018). These re-searches are in line with ongoing campaign focused on packaging industry.…”

Section: Introductionmentioning

confidence: 71%

Composite films based on pumpkin oil cake obtained by different filtration process

Hromis¹,

Popović²,

Šuput³

et al. 2019

Food & Feed Res

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Packaging is inseparable retainer of almost all food products. However, most of produced packaging ends as packaging waste after consumption of the product. Increasing amounts of packaging waste that should be managed represents serious challenge of every modern society. There are many different approaches to address this subject, amongst which biodegradable, natural biopolymer-based or even edible packaging holds considerable potential. In this paper, a by-product of edible oil industry, left after completed extraction by cold pressing of oil from hulls of pumpkin seeds, was used to produce biopolymer packaging films. Pumpkin oil cake was used to produce composite bio-based films. Different filtration of film forming suspension was applied in order to test composite film production using different filtration fractions, leading to higher process yield and minimizing waste. In addition, films were casted on surface, about ten times larger comparing to the cast surface typically reported for these types of films in the literature, in order to test the possibility for commercial production and scale up process. Also, casted mass of film forming suspension was varied in order to define minimal casting mass per unit area. Presented results showed that biopolymer films based on the pumpkin oil cake can be successfully produced in sheets (50x35 cm), compared to films earlier produced in the form of discs with diameter 12 cm. Different filtration fractions from initial film forming suspension can be used for film formation, leading to increased production yield. Different filtration fractions lead to different film properties that should be adjusted according to selected application. Casted mass of film forming suspension was successfully decreased (comparing to earlier literature data) without compromising film functional properties and minimal casting mass was defined as 26 g/m 2 .

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Section: Introductionmentioning

confidence: 71%

Composite films based on pumpkin oil cake obtained by different filtration process

Hromis¹,

Popović²,

Šuput³

et al. 2019

Food & Feed Res

View full text Add to dashboard Cite

show abstract

“…There are many applicable post-harvest techniques in the fruit and vegetable industries (namely cooling, controlling relative humidity/gaseous atmosphere, the application of edible films and coatings, etc) aimed at assuring the quality of products, meeting the consumers' needs, etc. (Popović et al, 2018). Edible coatings are used in the fruit and vegetable industries to reduce the metabolic activity of fruits and vegetables, prevent their weight loss (by moisture retention), hinder the transfer of gasses, inhibit microbial growth, slow aerobic respiration and improve their appearance (i.e.…”

Section: Introductionmentioning

confidence: 99%

The effect of osmotic dehydration and starch coating on the microbiological stability of apples

Šuput¹,

Lazarević²,

Filipović³

et al. 2020

J Proc Ener Agri

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This paper examines the effect of starch coating and the osmotic dehydration in sugar beet molasses on the microbiological stability of apples. One-half of the osmotically treated/untreated apples were protected by starch coating, resulting in four sample groups (namely the K, P, OD and OD+P sample groups). E. coli, Salmonella spp. and Listeria monocytogenes were not detected in any of the samples. Enterobacteria were present in the K and P samples in the first four days (indicating a downward trend), but were not subsequently detectable. The total number of microorganisms (TVC) was found to be uniform in each sample group. However, the TVC values were significantly higher in the K and P sample groups than those of the OD and OD + P samples. Yeasts and molds were detected in the K and P samples, whereas the presence of yeasts and molds in the OD and OD+P samples was confirmed only after four days of storage. The results obtained indicate that osmotic dehydration is a suitable method for maintaining microbial stability, whereas starch coating did not justify its purpose.

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“…However, main drawback of these materials is their moisture/water sensitivity and poor water vapor barrier properties, limiting their application for wide spectra of food products with high/low or controlled moisture content. [3][4][5] Different approaches to deal with this main limitation factor of biopolymer food packaging materials have been presented in the literature, most of them focusing on chemical modifications, filler incorporation, cross linking of polymers or addition of different polymers or hydrophobic compounds. These efforts resulted in numerous modified films, emulsion based, composite, laminated films with improved water vapor barrier properties, as well as water sensitivity.…”

Section: Introductionmentioning

confidence: 99%

Pumpkin seed oil cake/polyethylene film as new food packaging material, with perspective for packing under modified atmosphere

et al. 2020

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Biopolymer packaging materials show increasing perspective in food packaging. Main limitation remains their high water sensitivity and poor water vapour barrier properties, compared to non polar materials of synthetic origin like polyethylene. In this paper, biopolymer layer obtained from by-product of oil industry (pumpkin seed oil cake) was laminated on polyethylene in order to obtain new packaging material that would preferably combine water barrier properties of polyethylene and oxygen barrier properties of biopolymer composite material and perform satisfactory mechanical properties. Obtained two-layer material showed good barrier properties for water vapour (7-8 g/m 2 24h), as well as oxygen (12-45 cm 3 /m 2 24h) and light. In addition, mechanical and water sensitivity tests were performed and results showed that new material inherited biopolymer film water sensitivity and mechanical properties with slight improvement. Measured tensile strength and elongation at break was 2-4 MPa and 150-250% in transversal direction and 6-8 MPa and 100-150% in longitudinal direction. Packing in modified atmosphere assay showed that new material can be used for this purpose with good control of oxygen concentration, while packing under increased concentration of CO 2 could be performed for shorter storage period. New two layer material shows promising properties for sensitive food packing under modified atmosphere conditions with reduced use of synthetic, oil-based materials.

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Biopolymer Packaging Materials for Food Shelf-Life Prolongation

Cited by 52 publications

References 235 publications

Composite films based on pumpkin oil cake obtained by different filtration process

Composite films based on pumpkin oil cake obtained by different filtration process

The effect of osmotic dehydration and starch coating on the microbiological stability of apples

Pumpkin seed oil cake/polyethylene film as new food packaging material, with perspective for packing under modified atmosphere

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